Name: Breakfast Salad Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups of mixed greens (we used a spinach mixture); 6 strips of thick-cut bacon (make sure compliant if following Whole30); 2 eggs, (poached); 1 tablespoon red wine vinegar; 1 teaspoon garlic, (minced); 1 tablespoon red onion, (minced); kosher salt & ground black pepper; optional additions – asparagus & broccoli

Description

Breakfast Salad – One of my favorite weekend breakfasts (or even a quick weeknight dinner) – so easy, delicious and satisfying!

Ingredients

Scale

4 cups of mixed greens (we used a spinach mixture)
6 strips of thick-cut bacon (make sure compliant if following Whole30)
2 eggs, (poached)
1 tablespoon red wine vinegar
1 teaspoon garlic, (minced)
1 tablespoon red onion, (minced)
kosher salt & ground black pepper
optional additions – asparagus & broccoli

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Instructions

Cook strips of bacon in a cast iron skillet until crispy. Remove and set aside.
Leave 3 tablespoons of the bacon grease in the pan, discard the rest.
Using the same pan, add onion and garlic. Cook until the onion starts to reduce, about 2 minutes. Add red wine vinegar. Stir together and then pour into a small bowl and set aside.
Divide mixed greens between two bowls. Top the greens with the bacon after breaking it into pieces.
Add a poached egg on top of each salad.
Lightly drizzle each salad with the bacon vinaigrette.
Add salt and pepper to taste.
Enjoy!

Notes

Whole30 – check your bacon to make sure it is Whole30 compliant (we love this one)!
Storage – the salad, vinaigrette, and toppings can easily be stored in separate airtight containers in the fridge for 2-3 days, but the poached eggs are best when made right before serving.